Pepper in honey filling for the winter: finger-licking recipes with photos and videos

What dishes should you serve with pepper in honey sauce?

Pepper in honey sauce goes well with meat and vegetable dishes. Fried potatoes, mashed potatoes, shish kebab, chicken wings baked in sauce - all these dishes will become much tastier if they are supplemented with such preservation.

In some families, the preparation is eaten with pasta and cereals. The original taste of canned food complements familiar food well.

Cooking tips

The composition and technology for preparing pepper appetizers in honey sauce may vary, but the general principles remain unchanged. Knowing them, even an inexperienced cook can cope with the task:

You can marinate both sweet and bitter peppers in honey. Hot peppers are often covered whole, while sweet peppers are often cut into large pieces. If the sweet pepper fruits are small in size, they can also be closed entirely.
If you pickle whole peppers, you need to pierce them in several places with a toothpick or fork. Some housewives prefer to cut the fruit near the stem and tip. This is done so that the vegetables can be better saturated with the marinade. If you are canning fruits that have the stem cut off and the seeds removed, there is no need to pierce them.
Fleshy fruits are chosen for preservation, especially if they are planned to be cut into pieces. Peppers with thin flesh will become even thinner during cooking, and you are unlikely to enjoy eating them.
Honey for preparing the filling is chosen to be natural, of high quality , otherwise it will not only not be able to give the snack a charming aroma, but will also not ensure its preservation. Preference is given to fresh liquid honey. You can also use candied one, but before that you will have to melt it in a steam bath or in the microwave.
Peppers in honey filling can be made with or without sterilization. In the first case, the snack should be sealed in small jars of the same size. If the recipe involves boiling the peppers in the marinade itself, sterilization of the snack is not required, but still you should not use large jars: after opening the jar, the snack quickly deteriorates.
If the jars will not be sterilized with the snack, they must be washed and sterilized.
Peppers in honey filling are closed with plastic lids only if they are stored in the refrigerator. If the snack will be kept indoors, only metal lids can be used to ensure a tight seal. Regardless of the type of lids used, they must be boiled for 5-10 minutes before use.

Choosing the right pepper variety

To prepare the preparation, take a fleshy sweet pepper. The Ratunda variety is good, but you can take other varieties of the vegetable. It’s beautiful when jars contain vegetables of all colors, so you can choose peppers from green to red. The main thing is that the fruits are strong and well-ripened. Vegetables should not show signs of spoilage.

How to marinate hot peppers with honey: video recipe

In the classic version, a lot of spices and spicy products are not added to pepper with honey. But at the same time it turns out just as tasty and aromatic.

Required products:

hot pepper – 250 g;
honey – 40 g;
vinegar 9% – 30 ml;
bay leaf – 2 pcs;
vegetable oil – 40 ml;
salt – 1.5 tsp.

Sequencing:

Wash the fruits. Without removing the stem, cut each into two halves. Remove membranes and seeds. If you want the preparation to be spicier, leave it with them.
Heat oil in a frying pan. Lay out the vegetables. Fry until color changes and softens. A golden crust may appear on the surface. On average, the process will take about ⅓ hour.
Disinfect the pickling jars and lids with boiling water in advance. After frying, pack the peppers into them. Place tightly, but carefully, so as not to damage the fruits. Pour in what is left of the oil after frying.
In a separate container, mix honey with vinegar, dissolve the salt crystals there and add bay leaf. Bring the mixture to a boil.
Fill the container with the fruits with the resulting marinade. Cork it. Turn upside down and cover.

The calorie content of the product per 100 g is 27 Kcal.

For another step-by-step recipe for pickled hot peppers with honey, watch the following video:

Honey selection

Honey is a natural preservative that prevents the growth of pathogenic bacteria. It gives pepper a subtle taste and aroma. For preservation, choose high-quality honey; it is advisable to take linden or flower honey. It is preferable to use a liquid product, but even if it has become candied, this can be corrected by keeping the honey in a steam bath and it will become viscous again.

For winter preparations, you should not use honey of questionable quality, as it can spoil the taste of the dish.

How to serve canned peppers?

Hot peppers prepared for the winter in a honey marinade can be used as an independent snack or for preparing or decorating other dishes.

Potatoes in any form - mashed, fried or baked - will only benefit in taste when you add such a spicy “pepper” to it. Also, a canned hot vegetable goes well with any type of meat, especially cooked over a fire or barbecue.

Fans of savory snacks often use it as an independent dish, supplemented with herbs. You can serve peppers with sausages or sausages instead of a side dish.

Hot pepper is used with honey to season soups or borscht; it can also be added to salads or pizza, or to decorate sandwiches.

Many people will find this combination surprising – hot pepper and honey. But you can only think so until you try this interesting and tasty dish yourself. Chefs consider its taste to be universal, which makes it possible not only to combine peppers and honey with many products, but also to experiment with them, creating original recipes and giving food new shades.

Pepper preparation

The peppers are sorted, separating spoiled, limp or stale fruits. Selected strong vegetables are washed twice with running water, poured into a bowl and the core removed.

The prepared fruits are cut into pieces, although some housewives prefer to cover the whole pepper. In this case, in winter you can not only eat it as a separate dish, but also stuff it.

Salted hot peppers with honey in jars

Preparing salted hot peppers for pickling takes a longer period of time than in other options. But the result is worth it: the taste is unsurpassed.

Components included:

hot pepper – 600 g;
water – 1 l;
salt – 60 g;
honey - 2 tbsp. l.;
dill sprigs – 5 pcs;
garlic cloves – 6 pcs.

Sequencing:

Rinse the fruits and greens well. Pierce the peppers with a fork in several places.
Peel the garlic cloves and cut each into two parts.
Place all vegetables in a deep container. Place whole sprigs of dill and garlic cloves between.
Dissolve salt and honey in 1 liter of water. Make sure you get a uniform consistency. Fill the container containing all the other components with the resulting mixture.
Place a weighted plate on top so that the pepper is completely covered with liquid. Place in a dark place at room temperature for 7-8 days.
During this time, the fruits will change color and soften. Now place them in pre-sterilized jars.
Pour the brine in which the pepper was placed into an enamel boiling container. Boil it. Fill the jar with the hot marinade with the vegetable preparation. Cork it. After cooling, you can put it away for storage.

Author's note

Agapov Vladislav

After pickling, do not put dill greens into jars. It should be thrown away.

Calorie content per 100 g serving is 31 Kcal.

While the preserving brine is preparing, learn how to cook a poached egg without vinegar for a hearty breakfast.

Delicious recipes for the winter

Each housewife has her own special recipes, which are carefully stored and passed on from generation to generation. One of these recipes is pepper in honey sauce. It can be prepared according to different recipes, which will change the taste of the original product.

Classic recipe "You'll lick your fingers"

Peppers in honey sauce, closed for the winter according to the classic recipe, will become an original table decoration. The following ingredients are required for preparation:

Pepper - 6 kg.
Water - one and a half liters.
Salt - 40 grams.
Honey - 1 incomplete glass.
Sugar - 100 grams.
Vinegar - 1 glass.
Vegetable oil - one and a half cups.
Garlic - 15 cloves.
Peppercorns - 5 peas each.
Carnation - 3 inflorescences.
Bay leaf.

In a large saucepan, mix all the ingredients required for cooking. Place the pan over low heat and bring to a boil, stirring constantly and removing foam.

Pre-peeled and chopped peppers are poured into boiling brine and boiled for 5 minutes. After this, reduce the heat and cook the vegetables until they change color. This takes no more than 10 minutes.

Pickled hot pepper

Hot peppers in honey sauce will be an unusual snack not only in winter, but also in summer. The following products are prepared for preparation:

Hot pepper - 5 kg.
Vinegar 6% - 1 liter.
Water - 0.5 liters.
Vegetable oil - 1.5 cups.
Honey is an incomplete glass.
Salt - 2 tablespoons.
Spices - cloves, peppercorns, bay leaves.
Garlic - 2 heads.

All ingredients for the marinade are placed in a large saucepan, placed on the stove and brought to a boil. The hot pepper is washed, cut into 3 parts and poured into a pan with boiling brine. Boil the product for 10 minutes, after which it is poured into jars, layered with chopped garlic. Fill with boiling brine and seal with metal lids.

It is noteworthy that hot pepper can be stored in jars closed with plastic lids. This product contains substances that prevent the proliferation of pathogenic microorganisms.

Marinated Bulgarian

Sweet pepper sealed in honey has an original taste. To cover vegetable preparations for the winter, take the following products:

Red pepper - 5 kg.
Water - 1 liter.
Salt - one and a half tablespoons.
Vinegar 9% - 250 ml.
Honey - 3 tablespoons.
Vegetable oil - 1 cup.
Bay leaf - 5 leaves.
Ground pepper mixture - 1 teaspoon.

A marinade is prepared from water and other ingredients. Bring it to a boil, then load the peeled and chopped pepper into the pan and then boil for 7-10 minutes.

Boiled peppers are placed in sterilized half-liter jars, filled with brine and sealed with iron lids. Be sure to turn the jars upside down to see how tightly the lids are closed. The jars are left in this position for a day, covered with a blanket on top.

In a fragrant marinade with honey and cinnamon

The real yummy thing is the pepper covered with honey and cinnamon. According to this recipe, you can cover hot and sweet peppers. To prepare this delicious preparation, you need to prepare the following products:

Pepper, cored - 5 kg.
Vinegar 6% - 1 liter.
Water - 0.5 liters.
Linden honey - 1 glass.
Vegetable oil - one and a half cups.
Salt - a full tablespoon.
Spices - cinnamon powder, clove inflorescences, peppercorns, bay leaf.

A marinade is made from water, vinegar, salt, honey and spices. After the liquid boils, turn the heat down, add the pepper, cut into several pieces, into the pan and boil for 7 minutes. After this, put it with a slotted spoon into prepared jars and fill it with the brine in which it was boiled. Be sure to put a couple of cloves of garlic in each jar.

The jars are sealed with metal lids, turned upside down and wrapped in a blanket. In this position, preservation is maintained for a day.

If hot pepper is combined with cinnamon, it is recommended to boil it for 2-3 minutes in boiling water, and then add it to the marinade.

In honey-oil marinade

Bell peppers, sealed with vegetable oil and spices, will be a remarkable find for gourmets who are hard to surprise with anything. For the preparation you will need the following products:

Bell pepper - 1 kg (vegetables of different colors are allowed).
Honey - 5 full spoons.
Water - half a glass.
Vinegar - half a glass.
Vegetable oil - half a glass.
Sugar - 1 tablespoon.
Salt - 1 teaspoon.
Peppercorns.

"Five Minute"

The preparation prepared according to this recipe is suitable for preparing salads, side dishes and decorating sandwiches. The recipe indicates 5 kg of sweet vegetables, but you can use smaller quantities of vegetables. In this case, the portions of marinade products are reduced accordingly. For the marinade, 5 kg of pepper, peeled from seeds, take:

Water - 1 liter.
Vegetable oil - one and a half cups.
Vinegar - half a glass.
Sugar - 1 glass.
Honey - 3 tablespoons.
Parsley - a small bunch.
Garlic - 2 heads.

Place all the ingredients for the marinade in a wide saucepan, bring the mixture to a boil and reduce the heat. The pepper is cleaned and cut in half. Load the halves into the boiling brine and boil for exactly 2 minutes. After this, add chopped parsley and garlic to the vegetables, boil for 1 minute and scatter into jars.

The jars are sealed, turned over and covered with a blanket. They must be kept in this position for a day.

Canned hot peppers without sterilization

This preservation will definitely appeal to lovers of everything spicy and unusual. To prepare for the winter, you should stock up on the following products:

Hot pepper - 3 kg.
Vinegar 6% - 1 glass.
Water - 1 glass.
Honey - 3 tablespoons.
Salt - 2 tablespoons.
Garlic - 1 head.
Bay leaf - 3-4 pieces.

The bitter pepper is cut into 3 parts and boiled in boiling water for a minute. A marinade is prepared from water, vinegar, honey, salt and bay leaves; as soon as it boils, add pepper to the pan and boil for 3 minutes. Peppers are scattered into jars, sprinkled with chopped garlic, and filled with brine.

This type of preservation does not need to be covered with a lid. The blockage is well stored even at room temperature under a nylon lid.

Whole pepper

This preparation can be consumed in its pure form or used for stuffing with meat and vegetables. For cooking you need the following products:

Sweet pepper - 5 kg.
Vinegar - 1 incomplete glass.
Sugar - half a glass.
Honey - 3 tablespoons.
Salt - 2 tablespoons.

The tails with part of the pulp are cut off from the peppers and the seeds are carefully pulled out. A marinade is prepared from water and other ingredients, the prepared pepper is boiled in it and placed in jars. The jars are rolled up with iron lids and wrapped for a day.

Preservation storage methods

In order to be able to consume a high-quality product all winter without fear, you need to follow simple rules:

The storage area should be dark.
The best temperature is considered to be 0…+18 °C. It may be a little lower, but higher is no longer desirable.
The room should be dry, but the appearance of moisture or, even worse, fungus in it can contribute to the spoilage of the product.

The best place for storage would be a cellar or basement, but hot peppers in a reliable filling of honey, vinegar or oil will not spoil even in cases where, apart from the mezzanine or pantry, there are no other suitable options in the apartment.

Snacks prepared with honey and vinegar can be consumed for 2 years, and if 9% vinegar was used, then the preparation will be well stored for 3-4 years. Cold-cooked peppers are best consumed within 12 months.